SPICY HORSERADISH SAUCE

1 tablespoon butter
1 tablespoon flour
1 teaspoon salt
1 2/3 cups (large can) undiluted Carnation Evaporated Milk
2 tablespoons prepared horseradish
1 tablespoon chopped pimiento
1/2 teaspoon celery seed
1/2 teaspoon vinegar

Melt butter in saucepan. Remove from heat.

Stir in flour and salt. Gradually add Carnation. Cook over low heat, stirring constantly until sauce thickens.

Add remaining ingredients.

Serve over thinly sliced cooked corned beef.

VARIATION:

NIPPY MUSTARD SAUCE:
Use 2 tablespoons prepared mustard in place of horseradish in above recipe, and serve over ham slices.

Makes about 2 cups
From: Recipelink.com
Source: Recipe booklet: 38 Answers to What's Cooking, Carnation Company, 1961